Spicy Ginger Sweet Potato Soup {Vegan & Healthy}

November 4, 2021

by Alyssa

This creamy and spicy Vegan Sweet Potato Soup with coconut milk, fennel and carrots is a candy and savory silky-smooth soup excellent for cold nights.

pot of sweet potato soup with cream and chives

When I’m craving soup, it is normally a {smooth} pureed vegetable-based soup like my Vegan Corn Chowder and garlic cauliflower chowder.

But I used to be feeling one thing a little bit totally different this time round and wished to go together with one thing that was spicy, silky {smooth}, and used candy potato.

And I landed on this:

A vegan candy potato soup that is stuffed with a lot taste! From recent ginger, garlic, coconut, and a mix of blended greens.

It makes a warming winter dinner or lunch that is additionally simple to meal prep!

ladle of sweet potato soup with chives and cream

How to Make Vegan Sweet Potato Soup

Just like most soups, we will begin by sauteeing all our substances collectively. Then we let issues simmer for some time to develop taste, after which we mix. It’s fairly darn easy!

Tools you will want:

If you do not have an everyday blender, an immersion blender will even work. I do not suggest utilizing a meals processor, as a result of an excessive amount of liquid is more likely to spill and you’ll by no means get fairly the proper texture that means.

ingredients for soup with sweet potato, carrots, vegetable broth and fennel


Here’s what it’s worthwhile to make this wholesome dairy-free soup:

Olive oil. to saute the veggies. You may additionally use coconut oil if you happen to desire.
Onion. Use a white or yellow onion. Red onion will flip the soup an odd coloration.
Fennel. This provides a bitter, earthy undertone to the soup that I really like.
Sweet potato. Peel the potatoes first for the smoothest texture.
Carrots. these add further sweetness. You also can peel them to take away any potential filth.
Garlic. I strongly suggest utilizing recent garlic for this recipe.
Ginger. You’ll want about two inches of recent ginger.
Vegetable broth. Use low-sodium store-bought broth or make your personal.
Coconut milk. I like gentle coconut milk, however full-fat offers you a fair creamier texture.
Salt and black pepper to style.


vegetables in a pot for soup

1. Saute the veggies in olive oil till the onions begin to soften. Add within the ginger, garlic, and a few salt and pepper.

collage of pot cooking sweet potato soup

2. Add within the broth and coconut milk. Then convey the combination to a boil and let it simmer for at the least 2o minutes till the greens have softened.

blender with sweet potato soup

3. Transfer the combination to a blender (or use an immersion blender) and mix till {smooth}.

bowl of sweet potato soup

4. Pour the soup into bowls, high along with your favourite soup toppings and dig in!

bowl of ginger sweet potato soup with chives

Serving Sweet Potato Soup

This candy potato soup is nice, savory and spicy. It’s scrumptious all by itself, however you may as well add your favourite toppings so as to add crunch, coloration and further taste. Here’s what I really like on high of a bowl of candy potato ginger soup:

Toasted pumpkin seeds
A swirl of coconut cream or dairy-free yogurt
Fresh parsley or cilantro
Chives or sliced scallions
Croutons (or chickpea croutons for added protein

two bowls of sweet potato soup with chives

Storing Leftovers

Store any leftover candy potato soup in an hermetic container within the fridge for as much as 5 days. You can reheat it over medium-low warmth on the range to serve. You also can freeze soup for as much as three months. Thaw the soup within the fridge in a single day, then reheat on the range.

More Vegan Soup Recipes

If you make this Vegan Ginger Sweet Potato Soup, make sure you let me know what you assume with a remark under!

Vegan Ginger Sweet Potato Soup

Ginver Sweet Potaot Soup with fennel and coconut milk is a spicy and candy dairy-free and gluten-free dinner for fall.

Heat the olive oil in a big dutch oven or saucepan. Add the onion, fennel, potato, and carrots. Saute for 3 – 5 minutes till the veggies begin to soften. Add the garlic, ginger, salt, and pepper, and saute for just a few extra minutes.

Add the broth and coconut milk. Bring the combination to a boil, cowl and simmer for 20 minutes.

Once the soup is cooked, add it to a blender and mix till creamy. You may additionally use an immersion blender. Taste and modify seasonings to your style.

Serve instantly with a dollop of yogurt, some chives (or inexperienced onions) and luxuriate in!

Serving: 1.5cups | Calories: 192kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 769mg | Potassium: 564mg | Fiber: 5g | Sugar: 7g | Vitamin A: 16530IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 1mg

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